Pour in the beaten eggs, tilting the wok so that the egg spreads out like an omelette. Cook for 2 minutes then use a spatula to flip it over to cook the other side for 1 minute. Transfer it to a plate and cut it into thin strips.

Put the wok on to medium-high heat and add the rest of the oil.

Add the bacon and cook for a few minutes until golden. Add the carrots, then the spring onions, peas and rice. Use a spatula to break the rice up and keep stirring the mix for 4 minutes until heated through.

Return the egg strips and add the soy sauce to the wok and stir until all of the ingredients are hot. Season with salt and pepper. Serve hot.

SMARTY TIP: Fried rice is a great way to use left-over rice but if not, cook 1 cup of dry rice earlier in the day so that it has time to cool down before cooking.